Summer Shrimp Succotash with Chorizo and Basil

S: I’m not saying summer is ending… you are.

G: BUT you truly haven’t fully embraced summer unless you’ve had corn for some sort of meal. Corn on the cob is iconic, and we don’t mess with iconic things. When we were brainstorming ways to use corn, S suggested a succotash and I literally thought she switched to speaking another language. I was caught off guard.

Prior to S, like with many foodie things, I had not heard of a succotash. Succotash is a dish that typically consists of corn, beans, and peppers, but you can mix in some other veggies if that’s more of your speed. The name originates from northeastern Native American tribe Narragansett and roughly translates to cooked corn kernel.

For this Market Monday, we hit the Wallingford Farmer’s Market which happens Wednesdays, from 3-7pm. This time around we used corn from Lyall Farms  and the squash and green beans are from Farmhouse Organics .

Recipe: Summer Shrimp Succotash with Chorizo and Basil

Serves: 3-4

Ingredients:
8-12 medium shrimp, peeled and de-veined
3 ears of corn
2 limes
handful of green beans (about 7oz)
2 small yellow summer squash
1 cup edamame (pre-cooked from Trader Joe’s)
2 medium San Marzano tomatoes
2.5 oz Gusto chorizo
1 shallot, finely chopped
2/3 cup of basil
1 Tbsp paprika
1 Tbsp garlic
1 tsp cayenne pepper
1/4 cup + 1 1/2 Tbsp olive oil

Directions:
c o o k i n g
1. Preheat grill.
2. When the grill is heated, place ears of corn on hot grill and cook 10-15 minutes, until corn is slightly charred and kernels are tender.* When cooked thoroughly, remove from heat and let cool.
3. Once corn has been grilled, making sure green beans are washed and trimmed, grill the green beans, for about 6-8 min. Set aside to cool once finished.
5. In medium skillet, cook shallots in 1/2 Tbsp olive oil over medium until softened, about 2 minutes. Move to a large serving bowl and let cool.
6. In the same skillet, heat 1 Tbsp of olive oil to medium high heat. Season patted-dry shrimp with paprika, garlic, and cayenne and place in skillet. Cook each side 3-4 min, or until shrimp is cooked through to a light pink.

*I had to get a bit creative as a large ear of corn doesn’t exactly stay on a George Foreman grill very easily, so I grilled the ears for about 10-15 min then threw them in the oven wrapped in aluminum foil at 350 for 10 min to finish cooking it through. You can opt to oven-roast your corn or sautè it, whatever cooks it fully.

p r e p a r a t i o n
1. Chop tomatoes and chorizo into small bite-sized pieces.
2. Chop grilled green beans into thirds and shave kernels off of cob.
3. In large serving bowl, toss shallots, corn, green beans, edamame, and chorizo. Add the tomatoes and thinly sliced basil.
4. Drizzle in the olive oil and lime juice. Add salt and pepper to taste. Toss well.
5. Serve immediately or refrigerate until ready to serve. Keeps well for 2-3 days in the refrigerator.

 

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